Sticky Instant Pot Asian Ribs (Fall Off the Bone)

These Instant Pot Asian ribs are tender, juicy, and easy to make. Fall-off-the-bone baby back ribs covered in a sweet and tangy soy glaze, ready in under an hour!

These sticky Instant Pot Asian ribs are one of my favorite ways to make ribs at home. The pressure cooker gives you juicy, fall-off-the-bone meat in a fraction of the time an oven or smoker takes, and there’s no risk of the meat drying out that can happen with low-and-slow methods. From start to finish, you’re looking at under an hour, with just 25 minutes of actual pressure cooking time.

The ribs get a flavorful spice rub, cook on a trivet over an aromatic garlic-ginger “mop sauce”, then finish under the broiler with a sweet and tangy sticky soy glaze that caramelizes into a sticky, glossy coat. That glaze comes together in about 5 minutes on the stovetop, so you can make it while the ribs are in the Instant Pot.

Why cook ribs in the Instant Pot

Speed is the obvious win, but the bigger one is texture. Pressure cooking steams the ribs in a sealed, moist environment, so they come out tender and juicy rather than dried out. It’s also hands-off. Once the lid is on, you’re free to make the glaze and clean up. And because the ribs finish under the broiler, you still get that caramelized, sticky exterior that makes these Asian ribs irresistible.

Ingredient and equipment notes

Baby back ribs are what I use and what I recommend here. They’re smaller, more tender, and cook faster than spare ribs or St. Louis-style ribs. If you want to use spare ribs, you’ll need more pressure time (more on that below).

The spice rub is a mix of chili powder, smoked paprika, brown sugar, cinnamon, coriander, ginger and garlic powder, onion powder, and a few others. It leans warm and savory with a touch of sweetness, which plays well against the soy glaze.

The “mop sauce” is the aromatic liquid in the bottom of the pot: water, rice vinegar, smashed garlic, and sliced ginger. Traditionally, a mop sauce is brushed onto meat during smoking to keep it moist and add flavor. Here it does the same job as the steaming liquid, infusing the ribs with garlic and ginger as they cook.

The glaze is my sweet and tangy sticky soy glaze, or you can use about a cup of your favorite rib sauce.

An Instant Pot and its steamer trivet. Any 6-quart or larger pressure cooker works.

How to make Instant Pot Asian ribs

Step 1: Remove the membrane. Slide a knife under the thin membrane on the bone side of the ribs, grip it with a paper towel, and peel it off along the length of the rack. Removing it lets the rub and glaze reach the meat and keeps the back from turning rubbery.

Step 2: Apply the spice rub. Combine all the rub ingredients in a bowl. Pat the ribs dry, then rub about ⅔ of the rub over the meaty top of the ribs and the remaining ⅓ on the underside, pressing it in firmly so it adheres.

Step 3: Set up the Instant Pot. Add the mop sauce ingredients (water, rice vinegar, smashed garlic, sliced ginger) to the pot, then set the steamer trivet inside. Place the ribs on the trivet, curled with the meaty side facing outward toward the pot walls.

Step 4: Pressure cook. Set to high pressure for 25 minutes. When it finishes, let it naturally release for 10 minutes, then quick-release the remaining pressure.

Step 5: Glaze and broil. Preheat the broiler. Move the ribs to a rack set over a baking sheet. Brush on a layer of our flavorful sweet and tangy sticky soy glaze and broil 4 to 6 minutes, or until the glaze bubbles and caramelizes. Tip: Watch closely, since it can burn fast. Brush on additional layers and repeat if you want them stickier.

Step 6: Garnish and serve. Sprinkle with chopped scallions and sesame seeds and serve.

Make ahead

These are great for feeding a crowd. Pressure cook the ribs in advance, wrap them tightly, and refrigerate. When you’re ready to serve, glaze and broil straight from the fridge. It’s an easy way to get most of the work done ahead of a party, and it’s why I often make a couple of racks at once. They pair well with yaki udon, a simple side of sautéed mushrooms, or this refreshing sunomono (Japanese cucumber salad).

How I tested it, and the tweaks that made it better

I’ve made these ribs many times, and a few things I worked out along the way are perfecting the timing, prepping the ribs, and developing the glaze recipe.

On timing, 25 minutes on high pressure is my sweet spot for baby back ribs: tender and falls off the bone without turning to mush. I tried shorter times, and the meat wasn’t quite there, and longer pushed it past fall-off-the-bone into falling-apart, which makes them hard to glaze and handle. If you like a little more chew, pull back a couple of minutes.

On the release, I use a natural release for about 10 minutes before opening the valve to quick-release the rest. Going straight to a full quick release the moment cooking ends makes the meat seize up and lose juices; letting it rest under pressure first keeps the ribs juicier. The 10-minute rest was the balance that gave me tender ribs without adding much time.

On the type of rib, baby back is what this recipe is built around, but I’ve made it with spare ribs too. Spare ribs are meatier and tougher, so they need more time under pressure to get tender. If you swap them in, add roughly 5 to 10 minutes to the pressure time and expect a slightly chewier, richer result.

The other thing I learned: don’t skip removing the membrane on the back of the ribs. Left on, it stays tough and rubbery and blocks the rub and glaze from reaching the meat. Pull it off and let the flavor soak in.

For the soy glaze, I wanted something sweet, savory, and tangy to cut the richness of the meat. Adding ginger and increasing the rice vinegar from 2 to 3 tablespoons gave the sauce warmth and tanginess that complements the flavors of the spice rub and cuts the heaviness of the ribs. The end result was a soy glaze so good that my friends asked for more to dip their ribs into.

What to serve with Asian ribs

Choose any of these vegetable sides, noodles, or salads to add something to balance out the meal:

• Yaki Udon | Stir Fried Udon Noodles
• Asian Sesame Broccoli Salad
• Sunomono (Japanese Cucumber Salad)
• Quick and Easy Vietnamese Noodle Salad with Tangy Dressing
• Crunchy Asian Cucumber Salad
• Japanese Potato Salad (ポテト サラダ)
• Spicy Korean Cucumber Salad (Oi Muchim)
• Easy Sauteed Mushrooms with Garlic Butter

Frequently Asked Questions

More recipes:

• Instant Pot Korean Short Ribs
• Sweet and Tangy Sticky Soy Glaze
• Easy Instant Pot Mashed Potatoes
• Asian Chimichurri Steak | Foolproof Asian Flank Steak Marinade
• Easy Baked Teriyaki Salmon
• Spice Rubbed Oven Baked Salmon Recipe
• Instant Pot Vegan Butternut Squash Soup

5 from 69 votes

Servings: 4

Sticky Instant Pot Asian Ribs

By Jamie

Tender, fall-off-the-bone Instant Pot Asian ribs made in under an hour. Baby back ribs coated in a warm spice rub, pressure-cooked in an aromatic garlic-ginger liquid, then finished under the broiler with a sweet, sticky soy glaze. Faster than the oven and never dry.

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

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Equipment

• Instant Pot
• Half Sheet Baking Pan and Rack
• Steamer trivet

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Ingredients 

1x2x3x

• ▢ 1 rack baby back pork ribs, membrane removed
• ▢ 2 stalks scallions, chopped
• ▢ 1 tablespoon sesame seeds

Spice Rub

• ▢ 1½ tablespoon brown sugar
• ▢ 1½ tablespoon chili powder
• ▢ 1 teaspoon cinnamon powder
• ▢ 1½ teaspoon ginger powder
• ▢ 1½ teaspoon coriander powder
• ▢ 1½ teaspoon smoked paprika
• ▢ 1½ teaspoon salt
• ▢ 1½ teaspoon pepper
• ▢ 1½ teaspoon onion powder
• ▢ 1½ teaspoon garlic powder
• ▢ 1½ teaspoon dried parsley

Instant Pot "Mop Sauce"

• ▢ 1 cup water
• ▢ ¼ cup rice vinegar
• ▢ 2 inch ginger , sliced into large pieces
• ▢ 3 cloves garlic, smashed

Rib Sauce

• ▢ 1 cup Sweet and Tangy Sticky Soy Glaze , or favorite rib sauce

Instructions 

• If present, remove the membrane from the back of your baby back ribs. Take a knife and slide it under the membrane over the bone. Using a paper towel, lift up the membrane and pull it off along the length of the ribs. Pat dry.
  1 rack baby back pork ribs
• Combine all spice rub ingredients in a bowl. Rub about ⅔ onto the meaty side of the ribs and the remaining ⅓ on the underside, pressing it in firmly.
  1½ tablespoon brown sugar, 1½ tablespoon chili powder, 1 teaspoon cinnamon powder, 1½ teaspoon ginger powder, 1½ teaspoon coriander powder, 1½ teaspoon smoked paprika, 1½ teaspoon salt, 1½ teaspoon pepper, 1½ teaspoon onion powder, 1½ teaspoon garlic powder, 1½ teaspoon dried parsley
• Add the Instant Pot “mop sauce” ingredients into your Instant Pot container then add the steamer rack trivet into the pot. Place the ribs on top of the trivet with the meaty side curled facing outwards.
  1 cup water, ¼ cup rice vinegar, 2 inch ginger , 3 cloves garlic
• Set to high pressure for 25 minutes. When it finishes, let it naturally release for 10 minutes, then quick-release the remaining pressure.
• Preheat the broiler. Set the ribs on a rack over a baking sheet.
• Brush the ribs with the soy glaze and broil 4 to 6 minutes, until the glaze bubbles and caramelizes. Brush on additional layers and repeat if desired, or serve extra glaze on the side.
Watch this step closely so the sugars in the glaze don't burn.
• Sprinkle with scallions and sesame seeds and serve. Enjoy!
  2 stalks scallions, 1 tablespoon sesame seeds

Notes

Baby back vs. spare ribs: baby back is the default. For spare ribs, add 5 to 10 minutes of pressure time, since they’re meatier and tougher.

Timing: 25 minutes gives clean fall-off-the-bone ribs. Pull back a couple of minutes for more chew, add a couple for more well done.

Pressure release: natural release for 10 minutes, then quick release. The rest keeps the ribs juicier.

Make ahead: pressure cook, wrap, and refrigerate. Glaze and broil straight from the fridge when ready.

Tips:

• Removing the membrane is a must. Left on, it turns rubbery and prevents the ribs from absorbing the rub and glaze.
• Watch the broiler: the glaze is sugary and can burn fast, so keep an eye on it.

Nutrition

Calories: 381.86kcal, Carbohydrates: 11.86g, Protein: 28.75g, Fat: 24.93g, Saturated Fat: 8.48g, Cholesterol: 97.81mg, Sodium: 1053.87mg, Potassium: 517.98mg, Fiber: 2.86g, Sugar: 5.01g, Vitamin A: 1349.91IU, Vitamin C: 1.83mg, Calcium: 102mg, Iron: 2.54mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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